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Garlic Ginger Chicken with Chili Stir Fry

This Garlic Ginger Chicken Chilli Stir Fry, ready in 20 minutes, combines tender chicken with a simple sauce and toasted cashews, making it a quick and delicious meal served with rice or noodles.
Course Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 7 minutes
Servings 4 people
Calories 570kcal
Author Kim

Ingredients

  • 500 grams/1 pound Skinless Chicken Breast (diced into 2cm x 2cm chunks)
  • 1 tablespoon Sesame oil

For the Sauce

  • ½ cup Soy sauce
  • ½ cup Sugar Free Maple Syrup
  • 2 tablespoons Crushed garlic
  • 2 teaspoons Freshly grated ginger
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Chilli Paste or Sambel Olek

Other

  • ¾ cup Unsalted cashews
  • ½ cup chopped green shallots/green onions
  • cups Cooked Brown rice

Instructions

  • Lightly roast the cashews for 4 to 5 minutes at 180 C/360 F
    ¾ cup Unsalted cashews
  • Add all the ingredients for the sauce to a bowl and whisk until combined, then set aside.
    ½ cup Soy sauce, ½ cup Sugar Free Maple Syrup, 2 tablespoons Crushed garlic, 2 teaspoons Freshly grated ginger, 2 tablespoons Chilli Paste or Sambel Olek, 2 tablespoons Lemon Juice
  • Heat a wok on high heat, add the Sesame oil. Once oil is hot, add the diced chicken. Use a pair of tongs or wooden spoon to cook chicken through until juicy and golden. Make sure to turn frequently so as not to burn the chicken.
    500 grams/1 pound Skinless Chicken Breast, 1 tablespoon Sesame oil
  • Once chicken is cooked, decrease the heat to medium and pour in the sauce. Stir through for a minute or two.
  • Add the cashews and chopped shallots/green onions, stirring through for another minute. Remove from the heat.
  • To Serve: divide rice among bowls, along with chicken. On top add, a little more fresh chopped shallots/green onions, white sesame seeds and fried shallots.

Notes

  1. Heat Intensity: 2 tablespoons of sambel olek in the honey chilli sauce creates a “medium heat”. If you’d like it a bit milder, go with 1 tablespoon of sambel olek in the sauce, and then you can add additional chilli upon serving if needed.
  2. Sambel Olek: this is an Indonesian chili paste available from the Asian food aisle of supermarkets.  If you can't find this, any chili paste will work.
  3. Substitutions:
    1. Lemon Juice - sub with Rice Wine Vinegar (same quantity)
    2. Soy Sauce - sub with Oyster Sauce (same quantity)
  4. Veges: if you’re looking to add veges, I’d recommend choosing ones that cook quickly, like sliced green beans, spinach, kale, bok choi, red or green capsicum/peppers.
  5. Alternatives to Rice: Aside from brown rice, you could use cauliflower rice or zucchini noodles for a low carb option, or any other type of noodle
  6. Cashews: Make sure to buy unsalted, otherwise this dish will be way to salty.  Alternatives to cashews: Almonds, Walnuts, or hazelnuts, or even a tin of drained water chestnuts will still give you a nice texture and crunch but without the nuts.
  7. Storage: Store in an air tight container in the fridge for upto 2 days.
  8. Is this freezer friendly? No. This dish is best eaten when its cooked or as leftovers within a couple of days
  9. Nutritional information is per person and includes rice.

Nutrition

Calories: 570kcal | Carbohydrates: 66g | Protein: 46g | Fat: 17g | Saturated Fat: 5g | Sugar: 15g